Description
Ri-o-Le (FR. riz aux lait) - a famous French version dairy rice porridge. In Europe, this milk with rice or rice with milk is a dessert, often served only on holidays. I never understood what the Europeans go wild when you see it (because we have to many, including to me, porridge is associated with a memory "was forced to eat in childhood"). We will Supplement it with jam of raspberries and meringue. Check to see if this is good?
Ingredients
-
Figure
120 g
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Water
240 ml
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Cream
300 ml
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Sugar
2 Tbsp
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Vanilla
-
Egg white
3 piece
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Sugar
0.5 cup
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Raspberry
300 g
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Sugar
100 g
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Lemon juice
2 Tbsp
Cooking
First, prepare the meringue. I have this recipe: 2 protein at room temperature, begin to whisk, gradually adding sugar. Whisk until stiff peaks (protein begins to accumulate on the blades of the mixer).
Now add another protein (chilled) and at low speed, beat from the dense mass. This method allows us to be confident that the sugar is dissolved completely (of course, if you do not use powdered sugar)
With KONDITERSKAJA bag otkryvaem meringue on a baking sheet and dry in oven at 100 degrees for about a half hour.
Make jam. Fill the raspberries with the sugar, add the lemon juice. Put on fire, bring to a boil and when the berries raspberries lose their shape
Remove from heat and RUB through a sieve.
Uvarivaniem the resulting puree to the consistency of jam.
Cook the rice. I used rice, "Italica Mistral". Thoroughly washed, give water to drain and put in a saucepan with a thick bottom. Fill with water, bring to a boil, reduce fire, cover and cook for 10-15 minutes, until all water is absorbed.
Add the cream and continue to cook until absorbed cream. Let cool to room temperature.
Start assembling the dessert. On the bottom kremanki put meringue (I broke).
Pour the raspberry jam.
We spread our ri-o-Le and again pour the jam. Decorate with fresh raspberries and meringue.
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